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Rib-eye steak cut into slices with potatoes & peas

Rib-eye with steak pan potatoes & peas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Indulge in rib-eye steak, which takes just 20 minutes to make. Cooking the potatoes in the steak pan ensures you'll make the most of all the lovely, meaty flavours

  • Gluten-free
Nutrition: Per serving


  • 2 rib-eye steaks , about 300g each and 2cm thick
  • 2 garlic cloves , grated
  • 2 tbsp red wine vinegar
  • 12 new potatoes , quartered
  • 4 tbsp olive oil , plus extra for drizzling
  • 25g butter
  • 50g frozen peas or fresh
  • 8 radishes , sliced, any leaves picked and washed


  • STEP 1

    Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.

  • STEP 2

    Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.

  • STEP 3

    Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.

  • STEP 4

    Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.

Goes well with

Recipe from Good Food magazine, June 2019


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A star rating of 3.9 out of 5.6 ratings

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